•Managed a 6 state sales territory, meeting with over 100 business owners on a monthly basis to recommend adding additional services to increase customers and drive sales.•Achieved 2nd out of 15 Business Development Specialists for two consecutive months in overall quality metrics including: increasing sales to current clients, reducing program cancellations, and eliminating unnecessary travel expenses.•Exceeded by 100% client meetings in one week which set the company record.

•Instrumental in opening and running a multi-million dollar, high-volume, upscale casual restaurant including hiring over 150 employees, working with contractors, negotiating with vendors, training staff, developing operating systems.•Tripled operating profit in 30 days which resulted in fastest turnaround in the region.•Achieved 90% average for 3 consecutive months for overall store cleanliness from Health Inspector.•Reduced food costs by 4% for several consecutive months out of 5 area stores which reduced waste and increased profit.•Identified and analyzed expenses, limiting extraneous spending and reducing operations costs by 2%.•Provided manager team training fostering communication skills.•Initiated cross training program which reduced labor costs by 5% and increased productivity.

•Recruited to help open and manage new restaurant which included hiring and training staff of 125. •Was appointed by general manager to be the training coordinator for entire front of house team.•Reduced total bar costs by 3% by conducting pour level tests with bartenders and weekly inventories.•Created several wine contests which increased staff knowledge and built sales.•Implemented an ordering system which made ordering and counting inventory simpler.•Produced area multi-store training meeting which included planning of food, hiring audio/video.•Selected as one of eight managers in the company of over 100 stores to attend the first annual Wine Symposium held in Napa Valley, California.•Helped create a holiday dining room floor chart to increase efficiency and increased sales each year.•Implemented beverage seminar as part of extensive staff training.